1 1/4 cup granulated sugar, divided
3/4 cup butter, chilled
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 eggs, divided
1 teaspoon vanilla extract
1 (8 oz) package cream cheese, room temperature
3/4 cup Crazzberry Fiesta chipotle sauce or
(mix 1/2 cup Crazzberry and 1/4 cup Raspberry Jam)
1/2 cup sliced almonds
Preheat oven to 350 degrees
Grease and flour bottom and sides of a 9 inch cake pan.
In a large bowl, combine flour and 3/4 cup sugar. Cut in butter using a pastry blender or fork and work into coarse crumbs. Set aside 1 cup of crumb mixture.
Into the remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and vanilla extract. Blend well.
Spread batter over bottom and 2 inches up sides of pan. Batter should be about 1/4 inch thick on sides.
In a small bowl, combine cream cheese, remaining sugar and 1 egg and blend well. Pour over batter in pan. Carefully spoon Art of Chipotle Crazzberry sauce evenly over cheese filling.
In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over the top.
Bake in a 350 degree oven for 45-50 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges.